Unfermented, non-alcoholic beer-taste beverages with foam stabilized

ABSTRACT

The present invention provides a new means for improving the foam quality, especially foam stability, of unfermented, non-alcoholic beer-taste beverages. Specifically, the amount of mugi-derived extract components in unfermented, non-alcoholic beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.

TECHNICAL FIELD

The present invention relates to a method of stabilizing the foam inunfermented, non-alcoholic beer-taste beverages, the beer-tastebeverages with foam stabilized, and a process for producing suchbeverages.

BACKGROUND ART

As more consumers are becoming health-conscious, the demand forlow-calorie or low-saccharide articles has also increased in the marketof beverages of taste such as beer, happoshu, and beer-taste beverages.Specific examples the demand for which has been growing include lightbeer and various beer-taste beverages such as low-calorie type andlow-saccharide type. In addition, stricter penalties on drunk driving asintroduced by the recent revision of the Road Traffic Act has boostedthe demand for low-alcohol or non-alcoholic (0.00% alcohol) beer-tastebeverages. However, it has been difficult to assure adequate foamquality in the currently available beer-taste beverages, especially,unfermented, non-alcoholic beer-taste beverages, which are targeted athealth-conscious consumers.

SUMMARY OF INVENTION Technical Problems

Accordingly, it is strongly desired to improve the quality of the foamin unfermented, non-alcoholic beer-taste beverages.

Solution to Problems

The quality of foam is evaluated from various viewpoints such as foamstability, the degree of foaming, and the creaminess of foam. If thefoam is stable, contact between the beer-taste beverage and air can beeffectively prevented and the appearance of the beverage poured into acontainer can be kept for an extended period. Getting the idea that foamstability is particularly important for the purpose of assuring thequality of the foam in beer-taste beverages, especially, unfermented,non-alcoholic beer-taste beverages, which are targeted athealth-conscious consumers, the present inventors made intensivestudies. As a result, the present inventors found that by adjusting thetotal amount of malt-derived extract components in an unfermented,non-alcoholic beer-taste beverage to lie from 0.1 to 2 wt % inclusive,not only the richness of the taste of the beverage but also the qualityof foam, especially its stability, could be assured. The presentinventors further discovered that this effect could be achieved not onlyby adjusting the amount of the malt-derived extract components but alsoby adjusting the amount of extract components derived from various kindsof mugi including malt. Thus, the present inventors found that the sameeffect could also be attained by adjusting the total amount ofmugi-derived extract components in an unfermented, non-alcoholicbeer-taste beverage to lie from 0.1 to 2 wt % inclusive.

Briefly, the present invention concerns the following.

-   1. An unfermented beer-taste beverage in which the total amount of a    mugi-derived extract component(s) is from 0.1 to 2 wt % inclusive,    and which is free of alcohol.-   2. The unfermented beer-taste beverage as recited in 1, wherein the    total amount of the mugi-derived extract component(s) is from 0.2 to    2 wt % inclusive.-   3. The unfermented beer-taste beverage as recited in 1 or 2, wherein    the total amount of the mugi-derived extract component(s) is from    0.25 to 1.3 wt % inclusive.-   4. The unfermented beer-taste beverage as recited in 1, wherein the    total amount of a malt-derived extract component(s) is from 0.1 to 2    wt % inclusive.-   5. The unfermented beer-taste beverage as recited in 1, 2 or 4,    wherein the total amount of the malt-derived extract component(s) is    from 0.2 to 2 wt % inclusive.-   6. The unfermented beer-taste beverage as recited in any one of 1 to    5, wherein the total amount of the malt-derived extract component(s)    is from 0.25 to 1.3 wt % inclusive.-   7. The unfermented beer-taste beverage as recited in any one of 1 to    6, wherein the calorie content is from 1 to 8 kcal/100 mL inclusive.-   8. The unfermented beer-taste beverage as recited in any one of 1 to    7, wherein the amount of saccharides is from 0.2 to 2.0 g/100 mL    inclusive.-   9. The unfermented beer-taste beverage as recited in any one of 1 to    8, wherein the total amount of all extract components including ones    derived from ingredients other than mugi is from 0.2 to 2.1 wt %    inclusive.-   10. The unfermented beer-taste beverage as recited in any one of 1    to 9, which is obtained using hops as an ingredient.-   11. The unfermented beer-taste beverage as recited in any one of 1    to 10, which is obtained using dark colored malt in an amount from    20 to 80 wt % (inclusive) of the total amount of malt as an    ingredient.-   12. A method of stabilizing the foam of an alcohol-free, unfermented    beer-taste beverage, comprising adjusting the total amount of a    mugi-derived extract component(s) in the beverage to lie from 0.1 to    2 wt % inclusive.-   13. The method as recited in 12, wherein the stabilization of foam    is an improvement in the cling.-   14. A process for producing an alcohol-free, unfermented beer-taste    beverage, comprising adjusting the total amount of a mugi-derived    extract component(s) in the beverage to lie from 0.2 to 2 wt %    inclusive.

Advantageous Effects of Invention

In accordance with the present invention, the foam that is formed on theliquid surface of unfermented beer-taste beverages of non-alcoholic typecan be assured to have adequate quality, especially, in terms ofstability. What is more, none of the additives for stabilizing the foamneed be used, so not only convenience is provided but, at the same time,the potential adverse effects of such additives on scent and taste arereduced. In addition, there is no need to add bitterness impartingagents which are believed to contribute to better foam stability.

Although not being bound by theory, it is speculated that theabove-described effects are due to the fact that as the amounts ofextract components derived from mugi such as malt decrease, so do theamounts of substances that are considered to be contained in mugi suchas malt and which interfere with foam stability. It should be noted thatthis speculation is by no means intended to limit the present invention.

MODES FOR CARRYING OUT THE INVENTION

(Mugi-Derived Extract Components)

In the present invention, it is important to reduce the total amount ofextract components derived from mugi such as malt in unfermented,non-alcoholic beer-taste beverages. However, if the amount of themugi-derived extract components is too small, the beer-like tasterequired of those beer-taste beverages can be extremely weak. In thepresent invention, the total amount of the mugi-derived extractcomponent(s) in an unfermented, non-alcoholic beer-taste beverage isadjusted to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2wt % inclusive, more preferably from 0.2 to 1.3 wt % inclusive, evenmore preferably from 0.25 to 1.3 wt % inclusive, still more preferablyfrom 0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1wt % inclusive.

Among various types of mugi available as ingredients, malt is usedfairly often in the manufacture of unfermented, non-alcoholic beer-tastebeverages. Hence, adjusting the amount of the malt-derived extractcomponents in unfermented, non-alcoholic beer-taste beverages has asubstantial effect on the stability of foam. Therefore, the presentinvention also encompasses adjusting the total amount of themalt-derived extract components in unfermented, non-alcoholic beer-tastebeverages. In this case, the total amount of the malt-derived extractcomponent(s) is adjusted to lie from 0.1 to 2 wt % inclusive, preferablyfrom 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt %inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, stillmore preferably from 0.3 to 1.3 wt % inclusive, and yet more preferablyfrom 0.35 to 1 wt % inclusive.

In the present invention, the total amount of all extract componentsincluding those which are derived from ingredients other than mugi isadjusted to lie within particular ranges in consideration of variousfactors such as the need to fully develop the scent and taste derivedfrom mugi. For example, the total amount of such extract components in abeverage is from 0.2 to2.1 wt % inclusive, preferably from 0.3 to 2.1 wt% inclusive, more preferably from 0.3 to 1.4 wt % inclusive, even morepreferably from 0.35 to 1.4 wt % inclusive, still more preferably from0.4 to 1.4 wt % inclusive, and yet more preferably from 0.45 to 1.1 wt %inclusive.

In the case of beverages having an alcohol content of at least 0.005%,the “amount of extract components” as used herein refers to the value ofgrams of extract components as specified in the Japanese Liquor Tax Act,namely, the nonvolatile matter contained in a unit volume of 100 cubiccentimeters at a temperature of 15 degrees; in the case of beverages thealcohol content of which is less than 0.005%, the term refers to theextract level (wt %) in degassed samples as measured in accordance with“Beer Analysis Methods, 7.2 Extracts” specified by Brewery Convention ofJapan (BCOJ) of Brewers Association of Japan. Of all the extractcomponents contained, those which are derived from mugi such as malt maybe determined for their amount by subtracting the amounts, as separatelydetermined, of additives and extract components derived from otheringredients, from the amounts of all extract components as determined byactual measurement.

The methods of adjusting the amount of mugi-derived extract componentsare not particularly limited and examples that may be contemplatedinclude adjusting the amount of mugi to be used as an ingredient ordiluting the beverage.

(Mugi)

The term “mugi” as used herein means mugi (usually its berry) that isemployed in producing ordinary beers and happoshu as well as theirprocessed products, and malt is included within the definition of mugi.

Mugi other than malt that are employed as ingredients in the presentinvention may be exemplified by such mugi as yet-to-be-germinatedbarley, wheat, rye, karasumugi (white oats), oats, hatomugi(Job's-tears), and embaku (oats). Among others, yet-to-be-germinatedbarley can be used with advantage. These ingredients can be used eitherindependently or in combination. They can even be used in combinationwith malt.

Yet-to-be-germinated mugi can also be used as decomposition products ofmugi which are obtained by preliminarily breaking down mugi withexternally-added or malt-derived enzymes. The term “decompositionproducts of mugi” as used herein refers to a product obtained byliquefying and saccharifying mugi enzymatically and then concentratingthe resulting saccharified liquid. To effect enzymatic liquefaction,α-amylase is mainly used. For efficient liquefaction, α-amylase ispreferably used in combination with β-glucanase. To break down theproteins in mugi, proteases may also be added. For saccharification,α-amylase is used, optionally in combination with β-amylase,glucoamylase, pullulanase, etc. After the enzymatic reaction withα-amylase, heating and concentration are carried out to yield thedecomposition product of mugi to be used in the present invention. Amongthe various decomposition products of mugi, decomposed barley can beused with particular advantage. Barley to be used as the startingmaterial to make decomposed barley is not particularly limited if it isyet to be germinated and while any edible variety of barley may be used,the varieties used in malt production are preferred.

As used herein, the term “malt” refers to a product obtained bygerminating the seeds of mugi such as barley, wheat, rye, karasumugi(white oats), oats, hatomugi (Job's-tears), and embaku (oats), dryingthe sprouts, and removing their roots. The geographic regions of maltproduction are not particularly limited, either. It is particularlypreferred to use barley malt. In the present invention, not only regularmalt but also dark colored malt may be used.

As used herein, the term “dark colored malt” refers to such malts thatthe chromaticity as specified by EBC (the European Brewery Convention)is at least 10, preferably at least 50. In the present invention, maltis used in smaller amounts than in ordinary beers and the like, so onlyinadequate beer-like colors may sometimes develop. To cope with thisproblem, dark colored malt may be used as one ingredient to adjust thecolor of the beverage. Preferably, the dark colored malt is used in anamount ranging from 20 to 80 wt % inclusive, preferably from 40 to 60 wt% inclusive, of the total amount of the malt used as an ingredient. Theupper limit of the EBC chromaticity of the dark colored malt is notparticularly limited but if malt of excessively high chromaticity isused, the beverage may be adversely affected as by a trace of burnedsmell and, hence, it is recommended to use dark colored malt having anEBC chromaticity of preferably no higher than 2000, more preferably nohigher than 1000, even more preferably no higher than 500, and mostpreferably no higher than 200. Therefore, the range of the EBCchromaticity of the dark colored malt to be used is not particularlylimited but it is preferably from 10 to 2000 inclusive, more preferablyfrom 50 to 1000 inclusive, even more preferably from 50 to 500inclusive, and most preferably from 50 to 200 inclusive. Methods ofmeasuring the EBC chromaticity are widely known to skilled artisans, whocan readily perform a measurement by referring, for example, to “RevisedBCOJ Beer Analysis Methods, 4.3.8” compiled by Brewery Convention ofJapan (Committee on Analysis) of Brewers Association of Japan, BrewingSociety of Japan.

(Unfermented, Non-Alcoholic Beer-Taste Beverages)

The term “beer-taste beverages” as used herein refers to carbonateddrinks having a beer-like flavor. Thus, unless otherwise noted,beer-taste beverages as referred to herein embrace all types ofcarbonated drinks with a beer flavor whether or not they are producedvia a yeast-based fermentation step. The present invention is directedto a particular type, unfermented non-alcoholic type, of these beverageswhich is free of alcohol. It should be noted here that beverages whichcontain alcohol in a trace amount that is too small to be detected arewithin the scope of the present invention. Included within the scope ofthe non-alcoholic beverage of the present invention are beverages thealcohol content of which is calculated to be 0.0%, in particular, 0.00%by counting fractions of 5 and over as a unit and cutting away the rest.Exemplary types of the unfermented, non-alcoholic beer-taste beveragesof the present invention include non-alcoholic beer-taste beverages,beer-taste soft drinks, and the like.

The “alcohol content” in the beer-taste beverage as used herein refersto the content of alcohol (v/v %) in the beverage and can be measured byany known method, as by using a vibrating densimeter. Specifically, thebeverage is filtered or sonicated to remove carbon dioxide; the CO₂-freesample is distilled under direct fire and the density at 15° C. of theresulting distillate is measured and converted to an alcohol content bylooking at Table 2 which is titled “Conversion Between Alcohol Contentand Density (15° C.) or Specific Gravity (15/15° C.)” and annexed toAnalysis Methods Prescribed by the National Tax Agency (National TaxAgency Directive No. 6 in 2007, revised Jun. 22, 2007.) If the alcoholcontent is as low as less than 1.0%, a commercial apparatus for alcoholmeasurement or gas chromatography may be employed.

(Saccharides)

The term “saccharides” as used herein refers to ones based on theNutrition Labelling Standards for Foods (Health, Labor and WelfareMinistry Notice No. 176 in 2003). Specifically, saccharides are thatpart of a food which remains after proteins, lipids, dietary fiber, ash,alcohols, and water have been removed. The amount of saccharides in afood can be calculated by subtracting the amounts of proteins, lipids,dietary fiber, ash, and water from the weight of the food. In this case,the amounts of proteins, lipids, dietary fiber, ash, and water aremeasured by the methods set out in the Nutrition Labelling Standards.Specifically, the amount of proteins is measured by the nitrogendetermination and conversion method, the amount of lipids by the etherextraction method, the chloroform/methanol mixed liquid extractionmethod, the Gerber method, the acid decomposition method or theRoese-Gottlieb method, the amount of dietary fiber by high-performanceliquid chromatography or the Prosky method, the amount of ash by themagnesium acetate addition ashing method, the direct ashing method orthe sulfuric acid addition ashing method, and the amount of water by theKarl-Fischer method, the drying aid method, the method of drying byheating under reduced pressure, the method of drying by heating underatmospheric pressure, or the plastic film method.

The technology of the present invention is particularly useful inlow-saccharide, beer-taste beverages which by nature involve difficultyin assuring good attributes of foam quality including foam stability.Hence, the amount of saccharides in the unfermented, non-alcoholicbeer-taste beverage of the present invention is preferably not greaterthan 2.0 g/100 mL and its lower limit is preferably 0.04 g/100 mL, morepreferably 0.2 g/100 mL. The amount of saccharides is more preferablyfrom 0.25 to 2.0 g/100 mL inclusive, and even more preferably from 0.25to 0.9 g/100 mL inclusive.

(Calorie)

The technology of the present invention is particularly useful inlow-calorie, beer-taste beverages which involve difficulty in assuringgood attributes of foam quality including foam stability. Hence, thecalorie content in the unfermented, non-alcoholic beer-taste beverage ofthe present invention is preferably not greater than 8 kcal/100 mL, morepreferably from 0.1 to 8 kcal/100 mL inclusive, even more preferablyfrom 1 to 8 kcal/100 mL inclusive, and still more preferably from 1 to 5kcal/100 mL inclusive.

The calorie content in beverages is calculated basically in accordancewith “On Analysis Methods, etc. for Nutrients, etc. Listed in theNutrition Labelling Standards” as published in association with theHealth Promotion Act.

In principle, the determined amounts of the respective nutrients aremultiplied by the associated energy conversion factors (4 kcal/g forproteins; 9 kcal/g for lipids; 4 kcal/g for saccharides; 2 kcal/g fordietary fiber; 7 kcal/g for alcohols; 3 kcal/g for organic acids) andthe products are added up to give the total number of calories. Fordetails, see “On Analysis Methods, etc. for Nutrients, etc. Listed inthe Nutrition Labelling Standards.”

Specific techniques for measuring the amounts of the respectivenutrients contained in beverages may comply with the various methods ofanalysis described in “On Analysis Methods, etc. for Nutrients, etc.Listed in the Nutrition Labelling Standards” as a supplement to theHealth Promotion Act. Alternatively, the Japan Food ResearchLaboratories (Foundation) will provide the necessary information aboutsuch calorific values and/or the amounts of the respective nutrientsupon request.

(Hops)

The unfermented, non-alcoholic beer-taste beverages of the presentinvention may use hops as an ingredient. Since their scent and taste aregenerally similar to those of beer, hops are desirably used as aningredient. If hops are to be used, ordinary pelletized hops, powderedhops, and hop extracts that are used in the manufacture of beer and likebeverages can be used as selected appropriately for the desired scentand taste. Processed hops such as isomerized hops and reduced hops mayalso be used. These are all encompassed by the hops to be used in thepresent invention. The amount of hops to be added is not particularlylimited and it is typically from 0.0001 to 1 wt % (inclusive) of thetotal quantity of the beverage.

(Other Ingredients)

In the present invention, other ingredients may optionally be used tosuch an extent that they will not be deleterious to the desired effectsof the invention. Examples include sweeteners, acidulants, flavors,yeast extracts, colorants such as caramel colors, saponin-basedsubstances extracted from plants such as soybean saponin and quillajasaponin, plant protein- and peptide-containing substances such as cornand soybean, proteinaceous substances such as bovine serum albumin,seasonings such as dietary fiber and amino acids, antioxidants such asascorbic acid, and various acidulants, and these additives mayoptionally be used to such an extent that they will not be deleteriousto the desired effects of the invention.

(Production of Unfermented, Non-Alcoholic Beer-Taste Beverages)

The unfermented, non-alcoholic beer-taste beverages of the presentinvention can be produced by ordinary methods known to skilled artisans.Briefly, mugi such as malt and, optionally, such ingredients as othercereal grains, starches, sugars, bitterness imparting agents orcolorants are charged into a mashing kettle or tank where gelatinizationand saccharification are performed, optionally in the presence of anadded enzyme such as amylase; the saccharified mash is then filtered,boiled in the presence of optionally added hops, and transferred to aclarification tank to remove solids such as coagulated proteins. Thesaccharification, boiling and solids removal steps may be performedunder known conditions. Without performing the fermentation step butimmediately following the above-described solids removal step, storage,addition of carbon dioxide, filtration, packaging, and optionalsterilization steps are performed to produce unfermented, non-alcoholic,beer-taste beverages.

In this production process, it is important that the total amount of themugi-derived extract component(s) in the beer-taste beverage obtainedshould lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt %inclusive, more preferably from 0.2 to 1.3 wt %, inclusive even morepreferably from 0.25 to 1.3 wt % inclusive, still more preferably from0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt %inclusive, and this amount may be adjusted at any of the productionsteps.

In this production process, the total amount of the malt-derived extractcomponent(s) in the beer-taste beverage obtained may also be adjusted tolie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt %inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even morepreferably from 0.25 to 1.3 wt % inclusive, still more preferably from0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt %inclusive. This amount may be adjusted at any of the production steps.

(Foam Stabilizing Methods)

In the present invention, the foam that is formed on the liquid surfaceof unfermented, non-alcoholic beer-taste beverages is stabilized byadjusting the total amount of the mugi-derived extract component(s) inthe beer-taste beverage to lie from 0.1 to 2 wt % inclusive, preferablyfrom 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt %inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, stillmore preferably from 0.3 to 1.3 wt % inclusive, to yet more preferablyfrom 0.35 to 1 wt % inclusive.

Foam stabilization can also be accomplished by adjusting the totalamount of the malt-derived extract component(s) in the unfermented,non-alcoholic beer-taste beverage to lie from 0.1 to 2 wt % inclusive,preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3wt % inclusive, even more preferably from 0.25 to 1.3 wt % inclusive,still more preferably from 0.3 to 1.3 wt % inclusive, and yet morepreferably from 0.35 to 1 wt % inclusive.

Here, the foam stabilization can be evaluated by measuring suchattributes as cling and foam stability. “Cling” means the ability bywhich foam that results from pouring a beverage into a container adheresto its sides. Cling is considered to be a property that contributes to aphenomenon also called “angel ring.”

“Foam stability” means the life of foam and can be evaluated by a knownmethod such as the micro-Rudin method. This can also be evaluated byanother known method such as the NIBEM method (J. Inst. Brewing, 2003,109(4), 400-402.) The beverage to be evaluated is poured into acontainer and when a specified time lapses, the amount and otherfeatures of the foam that remains adhering to the sides of the containerare measured, whereby overall evaluation of the foam stability can beachieved, including the cling which cannot be measured by the NIBEMmethod

(Packaged Beverages)

The unfermented, non-alcoholic beer-taste beverage of the presentinvention may be packaged in containers. The types of containers are inno way limited and bottles, cans, kegs, PET bottles and the like may befilled with the beverage and sealed to produce packaged beverages.

EXAMPLES

On the following pages, the present invention is described by means ofexamples, to which the invention is in no way limited.

<Method of Evaluating Foam Stability>

In the Examples, foam stability was evaluated by the following method.

This method includes pouring a specified amount of effervescent beverage(sample) into a specified measuring cylinder within a specified time andmeasuring the amount of foam that remains adhering to the sides of themeasuring cylinder after the lapse of a specified time (this amount maybe called “the foam adhering area”), whereby the stability of the foamis evaluated quantitatively. The sample and the device that wouldcontact it (i.e., the measuring cylinder and the funnel through whichthe sample was to be poured) were preliminarily held at 20° C. andmeasurement was conducted within a thermostatic chamber set at 20° C.The funnel was fitted on the measuring cylinder (2 L) and the entiresample (whose volume was equal to the capacity of a 633-mL bottle) waspoured down the sides of the funnel into the measuring cylinder at auniform rate (taking about 20 seconds to fill the same.) Upon completionof the pouring, the funnel was detached from the measuring cylinder,which was then allowed to stand. Twenty-nine minutes after the onset ofthe pouring of the sample, a flashbulb was set within the measuringcylinder (at a position about 200 mL above the boundary between theliquid surface and the foam) and, subsequently, with photosensitivepaper being wrapped around the measuring cylinder to cover the areawhere the foam adhered, a picture was taken exactly 30 minutes after thestart of sample injection. After developing the photosensitive paper,the borderline between the liquid surface and the foam on the developedimage was marked off and the photographed areas where the foam remainedwere delineated. Large foam masses were directly delineated. The smallermasses which were less than 1 cm on the longer axis were disregarded.The delineated foam adhering areas were measured with an area meter andcalculated as cling levels (T-SHV values). Note that pictures ofadhering foam may be taken with a CCD camera whereas the areas of foamyportions may be measured by processing with an image analyzer. It may beconcluded that the larger the foam adhering areas that are measured, thehigher the foam stability is. From the observations so far obtained withbeers, it may safely be said that foam stability is satisfactory if theT-SHV value is 150 cm² and above but undoubtedly insufficient if it isless than 100 cm². Hence, in the Examples, the rating was × when theT-SHV value was less than 100 cm², Δ when it was 100 cm² and above butless than 150 cm², and ◯ when it was 150 cm² and above.

<Evaluation of Chromaticity>

In the Examples, the chromaticity of beverage samples was evaluated bythe following method. To be more specific, measurement was conducted inaccordance with the BCOJ Beer Analysis Methods, 8.8 Chromaticity, 8.8.2Spectroscopy. A degassed sample was placed in a 10 mm cell and theabsorbance as measured with monochromatic light of 430 nm was multipliedby a factor to determine the EBC chromaticity of the sample.

<Evaluation of Bitterness Unit>

In the Examples, the bitterness unit of beverage samples was evaluatedby the following method. To be more specific, measurement was conductedin accordance with the BCOJ Beer Analysis Methods, 8.15 Bitterness Unit.A mixture of a degassed sample with an added acid was extracted withisooctane and the absorbance of the resulting isooctane layer wasmeasured at 275 nm with pure isooctane being used as a control; themeasured absorbance was multiplied by a factor to determine thebitterness unit (BU) of the sample.

<Evaluation of Extract Components>

In the Examples, the amounts of extract components in beverage sampleswere evaluated by the following method. To be more specific, measurementwas conducted in accordance with the BCOJ Beer Analysis Methods, 7.2Extracts. The specific gravity of a sample at 20° C. was measured with avibrating densitometer and the corresponding amount of extractcomponents was determined by referring to the annexed Table forExtracts. Among the thus determined extract components, those derivedfrom mugi (or malt) were determined for their amounts by subtracting theamounts, as separately determined, of additives and extract componentsderived from other ingredients, from the amounts of all extractcomponents.

<Evaluation of Calorie>

Calorie was calculated in accordance with “On Analysis Methods, etc. forNutrients, etc. Listed in the Nutrition Labelling Standards” aspublished in association with the Health Promotion Act.

<Evaluation of Saccharides>

For measurement of saccharides, the calculation formula specified in theNutrition Labelling Standards (Health, Labor and Welfare Ministry NoticeNo. 176 in 2003) was used.

<Evaluation of Scent and Taste>

In this specification, the scent and taste of beer-taste beverages wasevaluated by a sensory test based on the scoring method. Six expertpanelists were asked to make evaluation for the presence or absence of abeer-like scent or taste on a rating system with point 4 being the fullscore. On the rating system in which “sensed” was given point 4,“somewhat sensed” point 3, “slightly sensed” point 2, and “not sensed”point 1, the scores were averaged and the result of evaluation wasassigned to one of the following three levels depending on the averagevalue.

Average ranging from 1.0 to less than 2.0 ×;

Average ranging from 2.0 to less than 3.0 Δ;

Average ranging from 3.0 to no more than 4.0 ◯.

Example 1 <Production of Unfermented, Non-Alcoholic Beer-Taste Beverage>

Sample Nos. 1-7 of the unfermented, non-alcoholic beer-taste beverage ofthe present invention whose total amount of mugi-derived extractcomponents was within the desired range, as well as Comparative SampleNos. 1-3 of unfermented, non-alcoholic beer-taste beverage whose totalamount of mugi-derived extract components was outside the desired rangewere produced by the following method. To produce Sample Nos. 1-4, maltwas used in 20 kg (60 wt % of which consisted of dark colored malt, orcaramel malt), and to produce Sample Nos. 5-7 and Comparative SampleNos. 1-3, malt was used in 20 kg (50 wt % of which consisted of darkcolored malt, or caramel malt).

The malt was ground to an appropriate grain size, charged into a mashingvessel, and mixed with 120 L of warm water to prepare mash with about50° C. After holding at 50° C. for 30 minutes, the temperature wasslowly raised and saccharification was performed at 65-72° C. for 60minutes. Upon completion of saccharification, the mash was heated to 77°C. and transferred to a wort filtration vessel, where it was filtered toform a filtrate.

A portion of the filtrate was mixed with warm water at a ratio that wasso adjusted that upon completion of boiling, the amount of the extractcomponents would reach the desired level. At a production scale of 100L, about 100 g of hops were added and the mixture was boiled at 100° C.for 80 minutes. Lees were separated from the boiled mixture, which wasthen cooled to about 2° C.; thereafter, antioxidants, flavors,acidulants (sufficient to lower pH to less than 4), sweeteners andoptionally a caramel color were added in suitable amounts, and themixture was stored for about 24 hours. In the process, a suitable amountof carbon dioxide was added. Subsequent steps of filtration, bottlingand sterilization (heating for 10 minutes at 65° C. and above) yieldedSample Nos. 1-7 of the unfermented, non-alcoholic beer-taste beverage ofthe present invention. Among these samples, Nos. 3 and 4 were differentbatches prepared by the same method, and so were Nos. 5 and 6.Similarly, the three Comparative Samples were different batches preparedby the same method.

<Quality Evaluation>

The quality of Sample Nos. 1-7 and Comparative Sample Nos. 1-3 wasevaluated and the results are shown in Table 1 below.

TABLE 1 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Total extractcomponent 0.2% 0.3% 0.4% 0.4%   1.1% (wt %) Malt-derived extract 0.10%0.20% 0.30% 0.30%  1% component (wt %) Total mugi-derived extract 0.10%0.20% 0.30% 0.30%  1% component (wt %) Alcohol (v/v %) 0.00 0.00 0.000.00   0.00 Chromaticity (EBC) 7 7 8 10 7 Bitterness unit (BU) 20 20 1818 18  Calorie (kcal/100 mL) 0.7 1.2 1.6 1.6 4 Saccharides (g/100 mL)0.2 0.3 0.4 0.4  1.0 T-SHV (cm2) 119 178 318 283 201  Foam stability Δ ∘∘ ∘ ∘ Scent/taste Δ ∘ ∘ ∘ ∘ Comparative Comparative Comparative Sample 6Sample 7 Sample 1 Sample 2 Sample 3 Total extract component   1.1%  2.1%   4.1%   4.1%   4.1% (wt %) Malt-derived extract  1%  2%  4%  4% 4% component (wt %) Total mugi-derived extract  1%  2%  4%  4%  4%component (wt %) Alcohol (v/v %)   0.00   0.00   0.00   0.00   0.00Chromaticity (EBC) 8 10  8 9 8 Bitterness unit (BU) 18  20  18  18  16 Calorie (kcal/100 mL) 4 8 16  16  16  Saccharides (g/100 mL)  1.0  2.0 4.0  4.0  4.0 T-SHV (cm2) 168  251  47  35  35  Foam stability ∘ ∘ x xx Scent/taste ∘ ∘ ∘ ∘ ∘

As is clear from Table 1, the value of T-SHV serving as an index of foamstability was significantly high when the amount of mugi- ormalt-derived extract components was low (Sample Nos. 1-7). Among these,Sample No. 1 having the smallest amount of such extract components wassomewhat lower in foam stability. When each of Sample Nos. 1-7 andComparative Sample Nos. 1-3 was poured into a container and visuallyevaluated by eyes for the quality of foam they produced, the resultswere generally the same as those shown in Table 1 with respect to foamstability.

Each of Sample Nos. 2-7 and Comparative Sample Nos. 1-3 had asatisfactory taste. On the other hand, Sample No. 1 having the smallestamount of mugi- or malt-derived extract components was somewhatunsatisfactory from the viewpoint of beer-like scent and taste.

Example 2 Production

Using malt (20 wt % of which consisted of caramel malt), the procedureof Example 1 was repeated to produce a sample of the unfermented,non-alcoholic beer-taste beverage of the present invention whose amountof malt-derived extract components was 1.3 wt % (whose total amount ofmugi-derived extract components was also 1.3 wt %). The total amount ofall extract components in this sample including those derived fromingredients other than mugi was 1.4 wt %. The sample had an alcoholcontent of 0.00%, with the calorie content being 5 kcal/100 mL and theamount of saccharides being 1.3 g/100 mL. The sample also excelled intaste and foam quality including the attribute of foam stability, and itwas as satisfactory as Sample Nos. 2-7.

Example 3 Production

Using malt (60 wt % of which consisted of caramel malt), the procedureof Example 1 was repeated to produce a sample of the unfermented,non-alcoholic beer-taste beverage of the present invention whose amountof malt-derived extract components was 0.35 wt % (whose total amount ofmugi-derived extract components was also 0.35 wt %). The total amount ofall extract components in this sample including those derived fromingredients other than mugi was 0.45 wt %. The sample had an alcoholcontent of 0.00%, with the calorie content being 2 kcal/100 mL and theamount of saccharides being 0.4 g/100 mL. The sample also excelled intaste and foam quality including the attribute of foam stability, and itwas as satisfactory as Sample Nos. 2-7.

Example 4 Production

Using malt (80 wt % of which consisted of caramel malt), the procedureof Example 1 was repeated to produce a sample of the unfermented,non-alcoholic beer-taste beverage of the present invention whose amountof malt-derived extract components was 0.25 wt % (whose total amount ofmugi-derived extract components was also 0.25 wt %). The total amount ofall extract components in this sample including those derived fromingredients other than mugi was 0.35 wt %. The sample had an alcoholcontent of 0.00%, with the calorie content being 1.4 kcal/100 mL and theamount of saccharides being 0.3 g/100 mL. The sample also excelled intaste and foam quality including the attribute of foam stability, and itwas as satisfactory as Sample Nos. 2-7.

Example 5 Production

A sample of unfermented, non-alcoholic beer-taste beverage was producedusing decomposed barley instead of malt. To be more specific, at aproduction scale of 100 L, warm water was added to 130 g of thedecomposed barley at a mixing ratio that was so adjusted that uponcompletion of the boiling step, the amount of the extract componentswould reach about 1.0%; further, about 100 g of hops were added and themixture was boiled at 100° C. for 80 minutes. Lees were separated fromthe boiled mixture, which was then cooled to about 2° C.; thereafter,antioxidants, flavors, acidulants (sufficient to lower pH to less than4), sweeteners, and a caramel color were added in suitable amounts, andthe mixture was stored for about 24 hours. In the process, a suitableamount of carbon dioxide was added. Subsequent steps of filtration,bottling and sterilization (heating for 10 minutes at 65° C. and above)yielded a sample of the unfermented, non-alcoholic beer-taste beverageof the present invention. This sample had an alcohol content of 0.00%,with the energy content being 4 kcal/100 mL and the amount ofsaccharides being 1.0 g/100 mL. The amount of mugi-derived extractcomponents in this sample was 1.0 wt % and the total amount of allextract components including those derived from ingredients other thanmugi was 1.1 wt %. The sample also excelled in taste and foam qualityincluding the attribute of foam stability, and it was as satisfactory asSample Nos. 2-7.

1. An unfermented beer-taste beverage in which the total amount of amugi-derived extract component(s) is from 0.1 to 2 wt % inclusive, andwhich is free of alcohol.
 2. The unfermented beer-taste beverage asrecited in claim 1, wherein the total amount of the mugi-derived extractcomponent(s) is from 0.2 to 2 wt % inclusive.
 3. The unfermentedbeer-taste beverage as recited in claim 1, wherein the total amount ofthe mugi-derived extract component(s) is from 0.25 to 1.3 wt %inclusive.
 4. The unfermented beer-taste beverage as recited in claim 1,wherein the total amount of a malt-derived extract component(s) is from0.1 to 2 wt % inclusive.
 5. The unfermented beer-taste beverage asrecited in claim 1, wherein the total amount of the malt-derived extractcomponent(s) is from 0.2 to 2 wt % inclusive.
 6. The unfermentedbeer-taste beverage as recited in claim 1, wherein the total amount ofthe malt-derived extract component(s) is from 0.25 to 1.3 wt %inclusive.
 7. The unfermented beer-taste beverage as recited in claim 1,wherein the calorie content is from 1 to 8 kcal/100 mL inclusive.
 8. Theunfermented beer-taste beverage as recited in claim 1, wherein theamount of saccharides is from 0.2 to 2.0 g/100 mL inclusive.
 9. Theunfermented beer-taste beverage as recited in claim 1, wherein the totalamount of all extract components including ones derived from ingredientsother than mugi is from 0.2 to 2.1 wt % inclusive.
 10. The unfermentedbeer-taste beverage as recited in claim 1, which is obtained using hopsas an ingredient.
 11. The unfermented beer-taste beverage as recited inclaim 1, which is obtained using dark colored malt in an amount of 20 to80 wt % (inclusive) of the total amount of malt as an ingredient.
 12. Amethod of stabilizing the foam of an alcohol-free, unfermentedbeer-taste beverage, comprising adjusting the total amount of amugi-derived extract component(s) in the beverage to lie from 0.1 to 2wt % inclusive.
 13. The method as recited in claim 12, wherein thestabilization of foam is an improvement in the cling.
 14. A process forproducing an alcohol-free, unfermented beer-taste beverage, comprisingadjusting the total amount of a mugi-derived extract component(s) in thebeverage to lie from 0.2 to 2 wt % inclusive.